Levain Chocolate Chip Cookies (Copycat Recipe)
These copycat Levain Bakery chocolate chip cookies are thick, gooey, and bakery-style perfection. No mixer needed and easy to freeze. Just like the NYC favorite!
Ingredients
Dry Ingredients:
- 1 cup cake flour
- 1¾ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup cold unsalted butter, cut into cubes
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
Mix-Ins:
- 2 cups semi-sweet chocolate chips (or chocolate chunks)
- 1 cup walnuts, roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- In another bowl, cream together the cold cubed butter with brown and granulated sugar until just combined (don’t overmix—it’s okay if it’s a bit crumbly).
- Add the eggs and mix until just incorporated.
- Add dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in chocolate chips and chopped walnuts.
- Divide dough into 8 large balls (about 6 oz each) and place them on the baking sheet. Do not flatten.
- Bake for 10–12 minutes, until the tops are golden brown but the centers still look slightly underbaked.
- Let cookies rest on the baking sheet for 15 minutes before serving (they’ll continue to cook as they cool).
Nutrition
Calories: 570kcalCarbohydrates: 65gProtein: 6gFat: 32g
Tried this recipe?Let us know how it was!